In Go Asian

Serves 3 – 4

 

  • 200g asparagus spears
  • 200g broccolini spears
  • 45ml black and white sesame seeds, toasted
  • black pepper

 

Glaze:

  • 30ml olive oil
  • 60ml Staffords sweet thick soy sauce
  • 15ml rice wine vinegar
  • 5ml Staffords garlic paste

 

Method:

 

  1. Trim the asparagus and broccoli spears and blanch in a pot of boiling water for 1 minute.
  2. Drain and cool under cold, running water, then pat dry using a clean tea towel.
  3. Heat a griddle pan on the stove.
  4. Whisk the glaze ingredients together in a small bowl and use to baste the vegetable.
  5. Sear the vegetables in a single layer, on the griddle pan for 1-2 minutes per side. Transfer to a serving plate and scatter the toasted sesame seeds over the top.
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